Grandma Ople's Apple Pie

I don’t have a Grandma Ople.

I don’t even know who Grandma Ople is…but apparently she makes a hell of a pie!

You see, this morning I went out searching for the “perfect” apple pie.

I like to do that…surf the web, visiting some of my favorite foodie sites while discovering new ones…all boasting to have the “perfect” dish.

I always get lost in my computer…reading the recipes, the stories and the experiences.

The key ingredient is…

Comments.

Comments are insightful and offer alternative ingredients, suggestions and  feedback – both good and bad.

Comments tell all.

Grandma Ople’s recipe posted on AllRecipes.com had over 4,000 comments!

Overwhelming!

I started with the overall rating comments:

If I could give this more stars I would! This is “Classic Apple Pie” taken to a whole new level of deliciousness. My husband and I loved it!

This an AMAZING recipe! I have made it half a dozen times now, and think I have come up with the PERFECT pie.

Epic Recipe. After you taste this you’ll understand how Lando Calrissian and Nien Nunb felt after they destroyed the 2nd Death Star. Or how Han felt when he realized Leia and Luke were brother and sister. Yes, this recipe is THAT good.

My curiosity was aroused.

How can a pie be THAT good?

I have to make this but I needed to check the suggestions in the comments…

I added 1Tbs cinnamon, 1/2 tsp nutmeg , 1 Tbs cornstarch, and 1 Tbs vanilla. I mixed the apples in syrup mixture before filling the pie.

Be sure to sliced our apples thinly. I was afraid of the mess, so I just poured the cooked mixture over the apples and then topped with a plain rolled crust. I then used an egg wash and sprinkled the crust with sugar.

–and FOR SURE put your pie plate on a cookie sheet for baking so the juice doesn’t drip in your oven.

Please add the lemon zest and maple syrup! It will make a huge difference.

I did take the advice of other reviewers…I brushed the bottom of the crust with an egg whites (I made my own buttery crust).

It’s time to dive in and make Grandma’s pie with a few suggestions from the reviewers and a few tweaks of my own…

I started with Winesap apples…one of my favorite pie apples. Other favorites of mine are Jonathans, Cortlands, JonaGold and of course, Granny Smiths.

The original recipe calls for Granny Smiths but they’re available all year ’round.

I wanted to take advantage of the ‘home grown’ varieties being offered in the stores.

I like a tart, crisp apple that doesn’t fall apart in a pie.

I used 7 medium sized apples. The recipe calls for 8…use your best judgment.

I did follow a reviewer’s suggestion on using a glass pie which is a little deeper and helped with the spillover of juiciness.

After I sliced the apples, I squeezed a whole lemon over them to prevent them from turning brown.

I prepped the crust and yes, I did use Pillsbury’s pre-made crusts  (Middle of the week, ya know?) and followed another suggestions from a reviewer with an egg wash over the bottom of the crust to keep it from getting soggy. I’m not sure if this helped or not – the pie was juicy and there’s no way the bottom crust was not full of the juices. It didn’t bother me.

Here’s what makes this recipe so different…

Instead of sprinkling the apples with sugar and flour and dotting with butter…

You make a caramel sauce with butter, sugar, flour and water over the stove top and…

Pour over the sliced apples.

I took a few suggestions from the comments…

I added 1 tsp. of cinnamon, 1/4 tsp. nutmeg, 1 tbs. of cornstarch and a tsp. of vanilla.

I’m glad I did.

I took another reviewer’s suggestion and saved 1/3 of the caramel to top the pie with.

Another reviewer suggested baking it at 350 degrees for an hour as opposed 425 degrees, I followed that suggestion since my pie was deep with apples and I wanted them cooked through.

This recipe does not disappoint. It’s as close to perfection as I have seen in an apple pie.

It’s a keeper. Although I didn’t know Grandma Ople, I feel like I do now after reading most of the comments followed by this endearing comment from her granddaughter who originally posted the recipe.

My words from 2008 still hold true today. My little grandmother (and I do mean little – not more than 4′ 11″) would wonder what all the fuss is about – this is her recipe. Thanks to all who have commented on this little guardian angel’s recipe developed years ago in her kitchen as a treat for my dad who took care of her yard and garden after my grandfather died. I am still in awe of the number of you that have tried my Grandma Ople’s recipe for apple pie and love it so much. Now that she has been gone almost 15 years there seems to be less and less of her to hold on to and to pass along to her great granchildren (and great-great grandchildren) who will never know her. Some might say that having originated a delicious apple pie recipe is not much of a legacy, but when I read the reviews and notes of those who have tried her recipe, and the settings and family gatherings at which they have shared her pie, I can truly say that God has worked through my Grandmother to help bring families joy and love. Thank you all for your comments about my Grandmother’s favorite recipe.

- Rebecca Clyma Proud Grand-daughter of Grandma Ople

Sometimes it takes a village to bake a pie.

Thank you Grandma Ople.

You can find the recipe and all the reviews here. Have fun! Add your own touches.

I would have shown a photo of a slice…but the pie didn’t last that long :)

 

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11 comments on “Grandma Ople’s Apple Pie

  1. Baker Street on said:

    Lovely clicks! the pie sounds absolutely divine!

  2. Oh! I would have loved to have met Grandma Ople. I wouldn’t argue with how great this pie is…Imagine the 4000 comments! This must really be an epic recipe! I would call this a classic. Something that has stood the test of time and most of all the test of tongues. I will definitely have to try this in my very own kitchen…Thanks for sharing!

  3. Sylvie on said:

    Just came across your site through Foodgawker. Beautiful pie!

  4. Rachel @ Bakerita on said:

    I use this recipe whenever I make an apple pie, and frequently use it as the base of my crumbles. It really is the best! Your photos are gorgeous, btw!

  5. “Please add the lemon zest and maple syrup! It will make a huge difference.”

    I can’t find those ingredients in the original recipe. Is that in the 4000 comments somewhere?

  6. Hi there! Do you think this pie would hold up if I made it on Tuesday and put it in the fridge to bake on Wednesday? I’m wondering if it can be frozen, too? Would love to make a bunch at one time!

    • A Kitchen Muse on said:

      It will certainly hold up for 24 hours. Ultimately, don’t fill it until your ready to bake – refrigerate the filling separately and when you’re ready to bake, then fill it and put the top pie crust on. That way it would prevent it from getting soggy. I’m not sure about the freezing part, it seems like you would be able to freeze it easily. Let me know if you do try it!

  7. Moshasmama on said:

    I just googled my Grandma Ople’s apple pie recipe and was so surprised at the number of websites that have reposted it and shared it with others. Thank you for your kind comments – Grandma Ople was one of a kind and not a day goes by that I don’t miss her. Having this recipe (along with others she lovingly preserved for us) stands as a kind of testament to the love she had for her family.

    God Bless

    Rebecca Clyma
    Proud Granddaughter of Grandma Ople.

    • A Kitchen Muse on said:

      So wonderful to hear. I’m glad to play a small part in a tribute to Grandma Ople. I’m about to become a grandma myself!

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